Pheasant Breast in Celery Coat with Lime-Pepper Lentils And

Season pheasant breasts with salt, sprinkle with rosemary and wrap with the celery slices. sear heartily on both sides in a little olive oil. Now place on a grid and for eight min in the stove heated to 200 °C form.

Coarsely crush the peppercorns, deep-fry them in oil for a few minutes, then place them in a sieve. Meanwhile, sauté shallots and garlic cubes in a little oil, then add all other ingredients for the lentil broth, also the fried peppercorns. Simmer on low heat for 15 minutes, then strain through a sieve.

Sauté the finely diced carrots, shallots and celery in a little olive oil. Add the pre-cooked lentils and the lentil broth. Bring to the boil briefly and season.

Sauté the diced turnips with the chopped shallots in a little butter. Then pour in the clear soup and simmer for about 15 minutes. Finally add the whipped cream, nutmeg and salt. Bring to the boil and then blend with a magic wand.

Serve: Arrange lentils and puree on plates, top with pheasant breast. Decorate with lentil leaves.

Drink:

Eichberg from the Freiherr v. Gleichenstein winery.

Tip: Thomas Teigelkamp recommends a dry Franconian

Rudolf Fürst.

Turnip puree

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